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Full Online Book HomeLearning KitchenDesserts - Bread Pudding - Chocolate Chip Bread Pudding
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Desserts - Bread Pudding -  Chocolate Chip Bread Pudding Post by :Admin@smtp Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1822

Click below to download : Desserts - Bread Pudding - Chocolate Chip Bread Pudding (Format : PDF)

Desserts - Bread Pudding - Chocolate Chip Bread Pudding

You can start this dessert a day ahead and bake it in the time you are preparing and serving dinner. Microwave the leftovers for a nourishing breakfast.

3 cups firm white bread cubes
1/2 cup semi-sweet chocolate chips
3 large eggs
1/3 cup sugar
1/4 teaspoon salt
2 cups milk
1/2 cup heavy cream (I used evaporated milk)
Vanilla ice cream
Chocolate syrup


Generously butter a 2-quart baking dish or casserole. Combine bread and chocolate chips in the buttered dish.

Whisk together eggs, sugar and salt in a medium bowl. Gradually whisk in milk and cream. Drizzle over bread cube mixture; wrap tightly and refrigerate until ready to bake--several hours or overnight.

At least 1 1/2 hours before serving, preheat oven to 350 degrees F. Uncover baking dish and place on rimmed baking sheet.

Bake pudding until golden brown and a knife inserted into the center comes out clean, 50 to 60 minutes. Set aside to cool slightly before serving.

To serve, divide pudding among 6 bowls. Top with ice cream and drizzle with chocolate syrup.

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Bread Pudding: 6 -8 day old cinnamon rolls, torn into small pieces (about 12 cups) 1/3 cup raisins 1/3 cup chopped pecans 1 quart milk 5 eggs 1 cup sugar 1 teaspoon vanilla extract 1/4 cup butter or margarine, sliced Vanilla Sauce: 1 1/3 cups whipping cream 1/2 cup sugar, divided 4 egg yolks 1 teaspoon vanilla extract For bread pudding, place cinnamon roll pieces in a greased 9 x 13-inch baking dish. Sprinkle raisins and pecans over rolls. In a large bowl, beat milk, eggs, sugar, and vanilla until well blended; pour over rolls. Cover and chill overnight. Preheat oven
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3 1/2 cups milk 4 oz. semisweet chocolate 2 oz. unsweetened chocolate 1/2 cup sugar 2 tsp. vanilla extract 1/2 tsp. salt 3 large eggs 8 oz. (about 10 slices) stale firm white bread, cut into 1/4-inch dices 1/2 cup dried tart cherries Preheat oven to 325º. Grease 8" by 8" glass baking dish. In 1-quart saucepan, heat milk to simmering over medium-high heat. Meanwhile, in 3-quart saucepan, melt chocolates over low heat. Remove from heat; with fork or wire whisk, stir in sugar, vanilla, and salt, then eggs, until combined. Slowly whisk simmering milk into melted chocolate mixture until blended.
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